Dig into these Pistachio & Vanilla Protein Bites for a nutrient dense snack that will keep you fueled for the day ahead. Keep these in the fridge for a healthy alternative to conventional protein bars when you need a little pick me up. These are gluten free and paleo friendly.Jump to Recipe
Pistachios are a nutrient dense nut that is an excellent source of fiber, protein and fat. Whenever I buy nuts I always opt for a raw and unsalted kind. If you look at the labels you may be surprised to see that there can sometimes be added salt, oils, and sugars inside common brands found at the grocery store. Being a mindful consumer is the best thing you can be when browsing the isles these days.
Nuts generally have a creamy texture, so it was a no brainer to mix them with a nice vanilla protein powder for an extra punch of fuel. For this recipe I used Primal Kitchen’s Vanilla Coconut Collagen Fuel. I typically always have that protein in my pantry, because it has a nice and light vanilla flavor that isn’t overbearing. For the honey you want to use a raw kind, because it goes through less processing than regular honey. Regular honey looses most of its nutrients when it is processed, and often contains additives.
I pack these for my husband for long work days, or I will make them to keep in the fridge for a grab and go snack before school picks up and after school commitments. These are nutrient dense with a nice blend of protein and healthy fats to balance your blood sugar levels to prevent a spike and burn effect. These are gluten free and paleo friendly.
Pistachio & Vanilla Protein Bites
- 1/4 cup organic, raw, unsalted pistachios
- 1/4 cup organic, raw, unsalted cashews
- 1 cup dates
- 1/2 tsp vanilla extract
- 1 scoop vanilla protein powder
- 1 tbsp raw honey
- Combine the cashews, pistachios, dates, vanilla extract and vanilla protein in a food processor. Pulse until finely broken down.
- Fold in the honey until nicely combined, and a dough like consistency is formed.
- Use an ice cream scooper or spoon to scoop out spoonfuls, and then roll into 8 balls.
- Store in the fridge in an airtight container for up to 2 weeks. Enjoy!